This homemade caramel sauce is a quick and easy silky smooth, creamy topping that is perfect with ice cream, cupcakes, cakes, cookies, tarts, pies and so much more!
50gbutter or vegan dairy-free block butter(see notes)
100mldouble cream or vegan dairy-free cream(see notes)
1pinchfine sea salt(optional)
Preparation
In a medium saucepan, gently pour in the sugar and water. Avoid getting sugar up the side of the pan.
Place over medium-high heat. Avoid stirring if you can, once the sugar and water have dissolved, you run the risk of causing crystals to form and it becomes grainy. You can prevent this by brushing the side of the pot down with a wet pastry brush.
Cook until the sugar mixture becomes a golden amber colour, then remove from the heat and add the butter, stirring until amalgamated and then return to the heat for one minute. (For vegan options please see notes.)
Remove from the heat again and stir in the cream vigorously. Be very careful as the caramel will be extremely hot and may bubble. Return the caramel to the heat to simmer and whisk continuously for 2-3 minutes to allow it to thicken.
Remove from the heat and set aside to cool.
Notes & Tips
Vegan dairy-free cream - I recommend The Coconut Collaborative double cream and Elmlea plant based double cream.Vegan dairy-free block butter - I recommend, Naturli vegan block or Flora plant-based block butter alternative. Most can be found in large supermarkets and online.